Nutritional Facts

Directions

In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm.

In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables.

Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti.Yield: 4 servings.

Originally published as Beef 'n' Bacon Lo Mein in Taste of Home
April/May 2002, p45

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Beef 'n' Bacon Lo Mein

AVERAGE RATING

RATING DISTRIBUTION

MY REVIEW

Your comments will be visible in reviews section once moderator will approve.

Any changes to your rating or review will appear where you originally posted your review

FalseFalse

Sort By :

MY REVIEW

kckamargo63 User ID: 7981779230204

Reviewed Jul. 26, 2015

"Very flavorful! We really liked it!"

MY REVIEW

Sue Zappa User ID: 109474134630

Reviewed Aug. 26, 2011

"This recipe is one of our family's favorites for special occasions, although it is relatively quick to prepare. To save time, I buy the broccoli & cauliflower pieces already prepared from the grocery store. I also substitute 1/2 tsp. ground ginger for the gingerroot. I also use round steak instead of flank steak because I need to double the recipe to feed my family of 8, plus my children's friends who appear whenever we are having this for supper!"